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Analysis of the Promoter Activity of the Taka-Amylase Gene and the Phosphoglycerate Kinase Gene in a Shoyu-koji Mold Aspergillus oryzae KBN616
Aspergillus oryzae phosphoglycerate kinase promoter
2009/7/8
Promoter activity of the genes encoding Taka-amylase A and phosphoglycerate kinase of Aspergillus oryzae was analyzed using Escherichia coli β-glucuronidase as a reporter in a shoyu-koji mold A. oryza...
Study on the Koji Mold Producing Substrate—Possible Application as a Food Supplement
Aspergillus oryzae Koji antibacterial
2009/5/20
In the production of soy sauce, the koji making stage during which koji mold is cultivated, is the key process for producing a high quality final product. Koji mold and contaminated bacteria act as an...
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
flavor compounds mold surface-ripened cheese sensory properties
2008/3/25
Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reaction...
